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Antipasto Pasta Salad | Recipe
Course: Side Dish
Cuisine: American
Servings: 4 Servings
  • 12 ounces tri-color Rotini
  • Jar 12 ounces of marinated Cigliegine (fresh Mozzarella), drained and diced
  • Jar 12 ounces of roasted red bell peppers in water, drained and finely diced
  • Jar 12 ounces quartered & marinated artichoke hearts, drained and roughly chopped
  • 4 ounces Italian cured meat such as Sopressata or Salami thinly sliced + diced into 1/4” cubes
  • 1/4 cup drained mild pepper rings finely diced
  • 1/4 cup shaved Parmesan
  • 1/2  cup Italian dressing
  • 1 1/2 teaspoon black pepper
  • Generous pinch of Kosher salt
  1. Cook the pasta according to package instructions. Transfer to a colander and run cool water over it until the pasta is no longer steaming. Set aside to drain.
  2. In a large mixing bowl, combine the pasta, mozzarella, bell peppers, artichokes, cured meat, pepper rings, parmesan, Italian dressing, pepper and salt. Stir to combine and refrigerate for at least 1 hour or up to overnight to marinate. Serve and enjoy as is, or over a bed of Romaine lettuce.